Small, lean, fairly tender muscle often removed from the front side of the Top Round. The Topside is a large, lean cut of beef, rolled and divided into two or three boneless joints. The top side is usually slow roasted as it is a tougher cut of meat.
Note: Actual product may be slightly different from the images.
Instructional Video
*Video Credits : Jimmy Kerstein
| Primal Cut Weight | 6.510 kg, 7.000 kg, 9.865 kg, 9.920 kg |
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